Let your cream cheese soften on the counter for an hour or longer.
Mix the cream cheese, jalapeno, boudin and add your favorite dry rub for that extra pop.
Slice your smoked sausage into 1/2”-3/4” slices.
Then wrap a half a piece of bacon around the sausage and pin it with a toothpick so it stays on.
Take your cream cheese/boudin mixture and put about a spoon full inside the bacon.
Season the top with your favorite rub.
Place on a removable rack and on the smoker at 275-300 degrees for about an hour to an hour and a half or until the bacon is crispy
Remove from smoker and allow to cool. If you want that extra pop to cut the savory flavor and spice, add your favorite pepper jelly to the top and serve. Enjoy!
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Texas Cajun Pork Sausage Bombs
By Terrie Lewis(2) | June 30, 2020
Ingredients
1 block of cream cheese
1 diced jalapeno
1 link of boudin
Sliced smoked pork sausage
1 pack of bacon (thick cut recommended)
Directions
Let your cream cheese soften on the counter for an hour or longer.
Mix the cream cheese, jalapeno, boudin and add your favorite dry rub for that extra pop.
Slice your smoked sausage into 1/2”-3/4” slices.
Then wrap a half a piece of bacon around the sausage and pin it with a toothpick so it stays on.
Take your cream cheese/boudin mixture and put about a spoon full inside the bacon.
Season the top with your favorite rub.
Place on a removable rack and on the smoker at 275-300 degrees for about an hour to an hour and a half or until the bacon is crispy
Remove from smoker and allow to cool. If you want that extra pop to cut the savory flavor and spice, add your favorite pepper jelly to the top and serve. Enjoy!
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